Linguine with Basil Cashew Cream Sauce and Crushed Tomatoes

In a high powered blender, combine cashews, water, lemon juice, garlic, salt, and 1 cup of basil on high speed for 2-3 minutes or until cashews are no longer gritty. Set aside.

Next, cook pasta according to package instructions. When done, drain it but make sure to reserve 1/3-1/2 cup pasta water to thin sauce. Set pasta and reserved water aside.

For tomato sauce, quickly saute minced garlic clove in 1 tablespoon olive oil in a saucepan over medium heat. This will only take a minute or two—try not to burn. Add crushed tomatoes and remaining 1 cup of fresh basil. Stir to combine and cook until warm.

Pour cashew sauce over noddles. You may need to add more water until the sauce reaches a desired consistency. Pour tomato sauce on top and sprinkle with more fresh basil. Serve warm.